Pumpkin Cookies

Fall baking is the best! This afternoon, I made some Mexican Sweet Chili tea (which sounds awful and tastes amazing if you like spicy food/drink. It is completely different than anything I have ever had before) and started baking for weekend activities. This is one of our favorite fall recipes. I wish I could remember where I got this recipe from, but I can't. They are really, really good. Completely worth the little bit of time it takes to make them and they are even better the next day.

Pumpkin Cookies with Caramel Glaze

1 cup butter, room temp. 2 cups flour

1/2 cup sugar 1 tsp. baking soda

1/2 cup brown sugar 1 tsp. baking powder

1 cup canned pumpkin 2 tsp. cinnamon

1 egg 1/4 tsp. salt

1 tsp. vanilla 1 tsp. nutmeg

Preheat oven to 350º. Cream butter and sugars together. Blend in pumpkin, egg and vanilla. In another bowl mix together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix flour mixture into butter-sugar mixture. Drop tablespoons 3" apart on ungreased baking sheets. Bake for 10-12 minutes until golden brown around the edges. Cool on racks and frost with glaze.

Caramel Glaze:

3 T. butter

1/2 c. brown sugar

1/4 c. milk

2 cups powdered sugar

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for 1 minute or until slightly thickened. Beat in the milk. Blend in powdered sugar until glaze is smooth and spreadable. This glaze hardens quickly so keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

Super P. said it best. After eating a cookie he said, "I feel like I need another one. " Well said kiddo. You know what??? I think do too.